North African Harissa Paste (Homemade)
Make authentic harissa paste from scratch! This spicy North African chili paste adds bold flavor to everything from couscous to eggs. Intense and delicious!
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Ingredients
- •Dried red chilies - 8-10 (adjust for heat)
- •Garlic cloves - 4 large
- •Ground cumin - 1 tablespoon
- •Ground coriander - 1 tablespoon
- •Caraway seeds - 1 teaspoon
- •Smoked paprika - 1 teaspoon
- •Tomato paste - 2 tablespoons
- •Lemon juice - 2 tablespoons
- •Olive oil - 1/4 cup plus more
- •Salt - 1 teaspoon
Equipment Needed
- •Food processor
- •Dry skillet
- •Jar with lid
Instructions
- 1
Remove stems and most seeds from dried chilies. Soak in hot water for 20 minutes until softened. Drain and squeeze out excess water.
- 2
In a dry skillet over medium heat, toast cumin, coriander, and caraway seeds for 2-3 minutes until fragrant. Let cool.
- 3
In food processor, combine soaked chilies, garlic, toasted spices, smoked paprika, tomato paste, lemon juice, and salt.
- 4
Process until a rough paste forms, scraping down sides as needed.
- 5
With processor running, slowly drizzle in 1/4 cup olive oil until mixture becomes a thick, smooth paste.
- 6
Transfer to a jar. Top with a thin layer of olive oil to preserve. Refrigerate.
- 7
Let flavors develop for at least 24 hours before using for best taste.